Ingredients

• 1 cup all-purpose flour
• ½ cup butter, melted
• ½ cup pecans, chopped
• 8 ounces cream cheese, room temperature
• 1 cup powdered sugar
• 16 oz Cool Whip (1 large tub)
• 2 boxes chocolate instant pudding (3.9 oz each)
• 3 cups milk

Instructions

Layer 1: Nut Crust

1. Combine the flour, melted butter, and chopped pecans in a bowl.

1. Press the mixture evenly into the bottom of a 9×14 baking dish to form a crust.
2. Bake at 350°F for 15 minutes.

1. Remove from the oven and let it cool completely to room temperature before continuing.

Layer 2: Cream Cheese Layer

1. Using an electric mixer, blend the cream cheese and powdered sugar until smooth.

1. Mix in half of the Cool Whip until fully incorporated.
2. Spread this mixture gently over the cooled crust.

1. Let this layer settle before moving on.

Layer 3: Chocolate Pudding

1. Whisk together the pudding mixes and milk until smooth and thickened.

1. Pour over the cream cheese layer, spreading gently if needed to cover evenly.

1. Refrigerate until the pudding is set.

Layer 4: Whipped Topping

1. Spread the remaining whipped topping evenly over the pudding layer.
2. Refrigerate the dessert until fully set before adding any optional toppings or serving.